Appetizing Hot and Sour Chicken Feet

Name: Appetizing Hot and Sour Chicken Feet
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Chicken feet; 300ml White vinegar; 200ml Soy sauce; 20g Millet chili; 10g White sugar; 10g ginger; 20g garlic; 50g shallot; 3g salt; 2ml Cooking Wine

by sourcehe

4.8 (1)

Favorite

1

Difficulty

Hard

Time

20m

Serving

2

I have no appetite in summer, come, and introduce an appetizer-hot and sour chicken feet. It can be eaten as a dish or served with wine. It is also a good snack for cooking dramas, outings, and late night snacks.
Hot and sour chicken feet, chicken feet are the main ingredients, and the supplementary ingredients are white vinegar, millet chili, soy sauce, plus white sugar, ginger, green onions, garlic, etc. Sweet and sour, appetizing and delicious, prepare it and put it in the refrigerator, take it out when you want to eat, make your own snacks, eat when you want, healthy and appetizing, and affordable. "

Appetizing Hot and Sour Chicken Feet

1. Prepare ingredients: chicken feet, ginger, millet chili, green onions, garlic, etc.;

2. Wash the chicken feet in cold water, remove the toenails, and cut into sections;

3. Put an appropriate amount of water in the pot, add chicken feet, ginger (3 slices), and cooking wine. After boiling, change to medium and low heat and cook for 6 minutes;

4. Remove, drain the water, let cool, and set aside;

5. Let it cool, peel and slice ginger, wash and cut millet and chili, wash and cut green onion, and peel garlic.

6. Put cold chicken feet in a glass crisper, put ginger slices, peppers, green onions, garlic, white sugar, salt, etc.;

7. Finally, pour white vinegar and light soy sauce. The liquid should be immersed in the solid;

8. Put the lid on and soak in the refrigerator overnight before eating. PS: When eating, use clean and dry chopsticks to pick it out, and keep the rest in the refrigerator if you want to eat it.

Tips:
1. Remove the toenails of the chicken feet and cut into sections for a delicious taste
2. The liquid must cover the solid;
3. The light soy sauce will go down, the color below is relatively darker and saltier;
4. It is recommended to use glass or ceramic fresh-keeping boxes, not plastic or stainless steel food materials, chemical reactions will occur if there is vinegar.